Baked Alaska | Spectacular Ice Cream Dessert

Preparation & Base

• 1
  Line a bowl with cling film. Fill with vanilla ice cream (let it soften slightly if necessary, but not melt). Cover with film and return to the freezer.
• 2
  Preheat the oven to 180 °C. Grease the rim of a springform pan and line the bottom with baking paper.
• 3
  Melt the dark chocolate in a bain-marie, stirring occasionally, then set aside.
• 4
  Cream butter and 125 g of the powdered sugar until fluffy. Beat in 2 eggs one by one. Gently fold in the melted chocolate and flour.
• 5
  Pour the batter into the pan and bake for 25–30 minutes. Let the base cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.

Meringue & Finish

• 1
  Preheat the oven to 220 °C. Separate the egg whites from the remaining 3 eggs and beat until stiff, gradually sprinkling in the remaining 200 g of powdered sugar until the mixture is firm and glossy.
• 2
  Place the chocolate base on a baking sheet. Invert the ice cream from the bowl onto the center of the base using the film. Remove the film.
• 3
  Quickly spread the meringue mixture over the ice cream and the edge of the base, ensuring everything is well sealed.
• 4
  Bake in the hot oven for 3-4 minutes until the meringue is firm and golden brown on the outside. Serve immediately.